Ancel Coconut Cake was my Momma’s favorite sheet cake to take to reunions, church functions and to have for Sunday dinner (which was really lunch but we called it dinner and dinner was called supper). And if the preacher was not wrapped up with an Amen at noon, Daddy would start shuffling in his seat thinking about dinner on the stove and her cake. Momma would give him the stank eye and we would all wait for the closing hymn.
This coconut cake can be made three days ahead, covered and refrigerated. You can use a white or yellow cake mix to make the cake or you can use the recipe below that Momma used. I have used cake mixes and I have made a homemade cake. I have had compliments on all. This cake is really about the icing. Ancel Coconut is a grated coconut in heavy syrup. Not all stores carry Ancel; but it is now sold on Amazon.
Momma passed away last year at 93; but I made the cake often for her. She loved sweets. She loved coconut cake. I miss you Momma and I am still making your Ancel Coconut cake.
Cake Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup unsalted butter (2 sticks), room temperature
- 1 teaspoon vanilla
- 4 eggs, room temperature
- 1 cup milk
Icing Ingredients
- 1 can Ancel grated coconut in heavy syrup (17 ounces)
- 1 container sour cream (8 ounces)
- 1 container Cool Whip (12 ounces)
Cake Directions
- Preheat oven to 350 degrees. Grease and flour a sheet cake pan or spray with nonstick baking spray with flour.
- In a medium bowl, combine flour, baking powder and salt. Whisk a few times to ensure it is thoroughly mixed.
- With hand or stand mixer, beat butter and sugar until fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition.
- Add vanilla.
- Beat in flour mixture alternately with milk at a low speed.
- Pour mixture into a 9×13 pan.
- Bake for 30 minutes or until the center springs back when pressed lightly in the middle.
- Cool about 5 minutes, then flip onto cooling rack to completely cool.
- Split cake horizontally.
Icing Directions
- Pour Ancel Coconut into a large bowl. Stir in the sour cream.
- Fold in the Cool Whip.
- Place your first layer in a 9 x 13 pan.
- Pour half of your icing over the cake and spread evenly.
- Place your second layer on top of the first layer and spread the rest of your icing evenly.
- Cover and refrigerate until you are ready to serve.
The most delicious cake! I just wonder over the years, how many of these were consumed by the Mary Martha Circle at Blackwater! So proud of you on your newest
Venture. I’m sure happy that we get to partake in these delicious cakes and cookies.
🎂🍰🌸
I must get some Ancel coconut and try this. I misread it this morning, my reading glasses + hurry + distraction caused me to zoom past the fact of ANCEL to ANGEL! I am my own autocorrect. Anyway, it strikes me that this product, grated coconut in syrup, is essentially my grandemother’s coconut cake icing. It is sugar, a little flour, coconut water/juice from inside the coconut if you have it, supplemented by water, and grated coconut. You cook that to a thick bumpy greyish thick syrup and baptize the cake in it. It is divine. Not commonly found today but I’m sure it was one of the basic ways women were making the most of sugar flour butter eggs + coconut for special occasions, once upon a time. This is lovely. Thank you.
Thank you. This is so much fun. Have had lots of positive feedback
What a wonderful memory for your family. I love your work of love
Thank you thank you…are you back in br???
Found this recipe, made it exactly as written except I added grilled pineapple slices that had been chopped. There were 21 people at the event (12 were men), I received 9 requests for the recipe. Will make again in a bundt pan and then poke holes and add vanilla cream flavored vodka – for the non-church group.
Now that is very satisfying to me. So glad you improved upon it.